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dvh 4 hours ago [-]
Apparently their beets looked the same as ours:
> The kind of beets used in such an ancient recipe should not be different from the beets we use today, even in name. We read in Dictionary of Assyrian Botany (by Campbell Thompson, 1948) that in the ancient Mesopotamian region it was called ‘shumundar,’ it was as red as blood, and has a spinning-top shape (pp. 49, 51).
alephnerd 4 hours ago [-]
The recipe is also similar to Hamedh [0], a delicacy in Iraqi and Baghdadi Jewish households. The only major difference is the addition of tomatoes thanks to the Columbian Exchange, and rice - which would have not been cultivated or traded in West Asia yet.
On that note, in Arabic, Farsi, and Hindustani the word for Tomato is essentially shared (tumatar/tamatimu) with the English word "tomato".
But anyhow, a lot of home cooking and traditional meals actually have a pretty long history.
Actually, in Persian, tomato is literally translated as “western plum”. This is common in our language as we usually say “western” or “foreign” as a prefix to many things that were introduced to Iran (strawberries, sit-style toilets, etc)
riffraff 7 minutes ago [-]
Interesting, in various European languages those tend to be "Turkish": turkey hens (the bird called turkey now), Turkish corn (maize), Turkish beans (long beans).
Again, trade routes.
alephnerd 14 minutes ago [-]
Appreciate the clarification!
yubblegum 2 hours ago [-]
I'm reading Lloyd Llewellyn-Jones' Babylon - The Biography of a Metropolis which just recently came out, and that's how I ended up hearing about Yale's culinary adventures.
The book, btw, is kind of breezy in style and 'he of many LLs in his name' (Lālu-mullālu in Akkadian as suggested by my friendly AI) uses a lot of contemporary pop (nerdy) references to carry the narrative, yet very engaging and am learning a lot about this fabled city (and civilization).
It sets certain records straight ...
bornfreddy 2 hours ago [-]
I think the taste of their beer would have been much different from what we drink today?
I've made this Roman recipe probably a dozen times and everyone who's tried it really likes it [1].
The strange ingredients are garum [2] and asafoetida [3]. The former is just a fish sauce, so that's not hard to substitute, but you have to find asafoetida on the Internet or at an Indian food store.
How's the presentation? Just imagining it, it would seem that the meet would have a weird color.
debo_ 3 hours ago [-]
It looks great. When I first saw it, I thought "this color can't be beet"
analog8374 3 hours ago [-]
I dislike lamb but the rest sounds great. Maybe I could sub beef.
thataccount 3 days ago [-]
[flagged]
tom_ 4 hours ago [-]
Curious indeed that the Yale Babylonian Collection should, out of all the possible options, choose the cooking of Ancient Babylon. I wonder what we should read into this. I have some theories, but it might be dangerous for me even to mention that I have them.
yubblegum 3 days ago [-]
Cradle of civilization is not an odd culture. Babylon, meaning Gate of God, is one of the more profoundly influential urban civilizational clusters in human history.
thataccount 3 days ago [-]
[flagged]
ahazred8ta 3 days ago [-]
To an archeologist, 'civilization' refers to builders of walled cities inhabited by non-farmers with complex social sructure, division of labor, and usually some form of taxation. Highly moral hunter gatherers living in mud huts are not a 'civilization' in this context. Now you know.
thataccount 3 days ago [-]
[flagged]
krapp 3 days ago [-]
The vast majority of Africans aren't hunter-gatherers living in mud huts. They have actual cities with highways and skyscrapers and everything.
thataccount 3 days ago [-]
I'm not arguing for what is a majority. I'm talking about the large portions of Africa that still live in a hunter-gatherer situations in mud huts.
ahazred8ta 3 days ago [-]
Villages in New Guinea, the Amazon, etc, the word you're looking for is 'cultures'.
The reason we're talking about the recipe is because it's one of the oldest recorded recipes, which is because they had writing.
thataccount 2 days ago [-]
>'cultures'.
That's interesting, because I don't really think of a "culture" as smaller than a "civilization". I think of a culture being a necessary thread that runs through a civilization and without which there are no civilizations.
TFNA 1 hours ago [-]
Traveling overland across Africa will swiftly disabuse you of the notion that hunter/gatherer lifestyles make up any "large portion" of the continent's population. It would hardly even be feasible in the face of massive deforestation and population boom.
krapp 3 days ago [-]
Africa comprises an entire continent. There are not large portions of it (or "large swaths") where people still live as hunter-gatherers living in mud huts, for any reasonable definition of "large portion."
thataccount 2 days ago [-]
> for any reasonable definition of "large portion."
I'm sure those relatively voiceless cultures will appreciate your minimization of their contribution to the peoples of Africa.
krapp 2 days ago [-]
You're the one who was claiming most Africans were hut-dwelling hunter-gatherers earlier. I'm not the one minimizing anything or anyone, just stop it.
thataccount 2 days ago [-]
Uh, what? I'm not sure where you are pulling that accusation from. I said very succinctly that I was not talking about what was the majority in Africa. I think you are confused.
jfjdkdkdkd 4 hours ago [-]
its sad that your ideology allows you to tell lies without an oz of shame.
> The kind of beets used in such an ancient recipe should not be different from the beets we use today, even in name. We read in Dictionary of Assyrian Botany (by Campbell Thompson, 1948) that in the ancient Mesopotamian region it was called ‘shumundar,’ it was as red as blood, and has a spinning-top shape (pp. 49, 51).
On that note, in Arabic, Farsi, and Hindustani the word for Tomato is essentially shared (tumatar/tamatimu) with the English word "tomato".
But anyhow, a lot of home cooking and traditional meals actually have a pretty long history.
[0] - https://www.splendidtable.org/story/2000/12/12/hamad-iraqi-b...
Again, trade routes.
The book, btw, is kind of breezy in style and 'he of many LLs in his name' (Lālu-mullālu in Akkadian as suggested by my friendly AI) uses a lot of contemporary pop (nerdy) references to carry the narrative, yet very engaging and am learning a lot about this fabled city (and civilization).
It sets certain records straight ...
The strange ingredients are garum [2] and asafoetida [3]. The former is just a fish sauce, so that's not hard to substitute, but you have to find asafoetida on the Internet or at an Indian food store.
1. https://www.youtube.com/watch?v=6LynenQ5h2Y
2. https://en.wikipedia.org/wiki/Garum
3. https://en.wikipedia.org/wiki/Asafoetida
Cultures: https://en.wikipedia.org/wiki/Linear_Pottery_culture & https://en.wikipedia.org/wiki/Yamnaya_culture & https://en.wikipedia.org/wiki/Corded_Ware_culture & https://en.wikipedia.org/wiki/Romani_people
Civilizations: https://en.wikipedia.org/wiki/Kingdom_of_Great_Zimbabwe & https://en.wikipedia.org/wiki/Mali_Empire & https://en.wikipedia.org/wiki/Indus_Valley_Civilisation & https://en.wikipedia.org/wiki/Aztecs
The reason we're talking about the recipe is because it's one of the oldest recorded recipes, which is because they had writing.
That's interesting, because I don't really think of a "culture" as smaller than a "civilization". I think of a culture being a necessary thread that runs through a civilization and without which there are no civilizations.
I'm sure those relatively voiceless cultures will appreciate your minimization of their contribution to the peoples of Africa.